Tea News

Scented tea originated in the Song Dynasty, began to be produced in the Ming Dynasty and was perfected in the Qing Dynasty. In the late Qing Dynasty, Zhang Changyi established Zhang Yiyuan Tea Shop, which has been passed down through generations, specializing in the production and sale of jasmine tea. During the Republican era, Zhang Yiyuan jasmine tea became well-known throughout Beijing. Regulars at bathhouses and theaters almost always requested Zhang Yiyuan tea by name, and Peking Opera masters such as Qiu Shengrong, Ma Lianliang, Tan Fuying, and others were all regular customers of Zhang Yiyuan. Zhang Yiyuan jasmine tea is made using spring tea from Fujian oolong green tea as the base tea, which is scented multiple times with jasmine flowers. Zhang Yiyuan Teahouse bustling with customers Production Techniques 1. Raw Material Inspection (Tea Base and Flowers Inspection): Strictly inspect the tea base, and select jasmine flowers that are full-bodied, evenly sized, and have a lustrous white color. 2. Tea Base Processing: Process different grades of tea into piles for refined production, requiring the tea base moisture content to reach 8%, with an appearance that is clean, uniform, and free of foreign objects. 3. Flower Processing: The jasmine flowers…

On August 15, which coincided with the second National Ecological Day, the Lonlin Court issued a judicial protection order for ancient tea trees and organized a series of activities including extensive legal publicity and visits to tea companies. These actions further embodied the principle that lucid waters and lush mountains are invaluable assets. The issuance of the judicial protection order reinforces the legal barrier for the protection of ancient tea trees. The wild ancient tea trees in Lonlin are widely distributed, dense, old, and numerous, making them an essential component of the ecosystem and playing a unique role in maintaining ecological balance and biodiversity. To fully leverage the law's functions of punishment, deterrence, guidance, and evaluation, the Lonlin Court took advantage of the second National Ecological Day to issue the "Lonlin Autonomous County People's Court Judicial Protection Order for Ancient Tea Trees." The order was publicly displayed at the entrance to the ancient tea tree forest in Tangshi Shangba Village, De'eo Town, Lonlin. The protection order is based on the principles of prioritizing protection and prevention and sets out seven prohibitions according to relevant regulations such as the Civil Code of the People's Republic of China, the Forest Law of…

The low temperature and high humidity environment of the spring tea season in Guizhou, along with the performance differences in processing equipment, affect the quality of spring tea processing. To improve the quality of spring tea products and highlight the regional characteristics of Guizhou green tea, mastering key techniques such as withering, fixation, shaping, and drying is essential. The following provides an explanation based on the critical common technologies in green tea processing: Program-controlled withered leaves in the withering room I. Withering Withering is the first process in green tea processing. Good withering can improve the efficiency of fixation and better address issues with bitterness and astringency in the tea liquor. 1. Issues (1) Thicker layers of withering leaves often require turning to ensure uniform withering, which can cause mechanical damage to the leaves. (2) Withering equipment lacks auxiliary heating devices, making it difficult to control the progress of withering. (3) During withering, the digital display temperature of the auxiliary heating device is used as a reference, while ignoring the temperature of the withering leaves. (4) The degree of withering is typically judged by the softness of the leaves and their color, neglecting the presence of stems. Program-controlled unit for…